The Washington College dining service has cooked up a new concept for the Hodson Hall Commons food court, one that serves up locally grown food in a flexible format. Martha’s Kitchen—a nod to Mrs. George Washington—offers an eclectic menu inspired by student feedback. “After many conversations with students I found they were looking for something with a less corporate feel, “ says director of dining services Donna Dhue. “Specifically, they wanted entrée salads, some Tex-Mex options and the ability to get a good grill sandwich.” That translates, for starters, into a selection of quesadillas, five fresh salads, burgers (veggie, turkey and beef options), grilled cheese and cold sandwiches.
“The menu is a little eclectic, but home grown,” says Dhue, “Where possible we will feature local food items, such as grass fed beef from St. Brigid’s Farm and salad greens from Chesapeake Greenhouse,” she adds.
Adding to the distinct local feel are a couple of menu items with a decidedly Washington College twist: The “Elisabethan Cobb Salad” is named after campus First Lady Elisabeth Reiss, and her husband, former ambassador Mitchell Reiss, is honored with a chicken parmesan sandwich called “The Negotiator.”
The former Coyote Jack space now occupied by Martha’s Kitchen has been renovated with green counters, bead-board paneling and a more open feel.
Dhue says Martha’s Kitchen is, by design, a work in progress. “One of the best parts of this concept is that we can see what works and what does not and make changes as we go according to student feedback. The new design reflects this opportunity and allows us to be flexible with the menu.”